Little dumplings of ground corn dough, shaped by pressing the dough between the fingers until small rolls drop off, and cooked directly in the boiling broth.

An aromatic herb typical of Santander cooking, different from the highland guasca, with a slightly spicy note.

Santander-Style Ruyas Soup | BEST RECIPES【Recetas123】

Name: Santander-Style Ruyas Soup
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Cuisine: Colombian
Ingredients: 3 liters water (12 cups); 500 g beef ribs, cut into pieces; 2 stalks cebolla larga (long green onion); 250 g green beans (fríjol verde); 250 g potato, peeled and cubed; 250 g eggplant (calabacito), peeled and cubed; 250 g ahuyama (pumpkin/squash), peeled and cubed; 3 cabbage leaves, in strips; 1 bunch guacas; ½ teaspoon oregano; Salt, pepper, and cumin to taste; For the ruyas dough: 250 g soft yellow corn; 1 ripe tomato; 2 garlic cloves; ½ teaspoon cilantro seed, still green; Salt and pepper, for the dough; 1 teaspoon chopped cilantro, for garnish when serving

Sopa de Ruyas is a traditional peasant soup from Santander, made with little corn dumplings—the “ruyas”—shaped by pressing the dough between the fingers and cooked directly in the broth. Unlike other regional variants, the Santander version has no curd cheese in the dough: it is made only with corn, tomato, garlic, and cilantro seed.

Santander’s guacas herb, different from the guasca used in the highlands, gives this soup its characteristic, slightly spicy aroma.

Preparation

Cook the ribs. Put the beef ribs with the cebolla larga in the water and cook for 45 minutes.
Add the beans and potato. Add the green beans and potato and cook for 25 more minutes.
Add the vegetables. Add the eggplant, ahuyama, cabbage, salt, pepper, and cumin, and cook over medium heat for 15 minutes.
Make the ruyas dough. While the broth simmers, boil the corn once, remove it, and grind it coarsely. Mix it with the tomato, garlic, cilantro seed, salt, and pepper, then grind it again, this time finely, until you have the ruyas dough.
Shape and cook the ruyas. Raise the heat so the broth boils hard. Take portions of dough in your hand and let them drop into the broth by pressing them between your fingers, forming the ruyas. Add the guacas and oregano.
Rest and serve. Let it rest for 10 minutes and serve sprinkled with the chopped cilantro.

Chef’s Tips

Don’t add too much fat to the ruyas dough: it falls apart easily once dropped into the broth.
Knead the ground corn well so the ruyas hold their shape while cooking.
Only drop the ruyas in once the broth is at a hard boil.

Traditional Variations

In Cundinamarca and Bogotá, the ruyas dough is made with curd cheese, egg, and wheat flour, with no corn.
In Boyacá, some versions add curd cheese to the corn dough.
Norte de Santander makes a similar version with yellow corn flour, tomato, and garlic.